Ingredients:
8 oz sour cream
1 box chicken stuffing mix
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
8 tablespoons unsalted butter, melted
3 cups cooked shredded rotisserie chicken
2 cups frozen mixed vegetables
1 cup shredded Colby Jack cheese
1/4 teaspoon black pepper
1/2 teaspoon salt
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick cooking spray.
2. In a large bowl, combine the sour cream, rotisserie chicken, mixed vegetables, cream of mushroom soup, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Mix these ingredients until the soup mixture is well blended.
3. Prepare the stovetop stuffing mix according to the package instructions. Let it cool slightly.
4. Spread the creamy sauce mixture evenly in a single layer into the prepared casserole dish and top it with the flavorful stuffing mix in an even layer.
5. Sprinkle 1 cup of shredded Colby Jack cheese evenly over the top of the casserole and bake in your preheated oven for 45-50 minutes until the cheese is melted and the stuffing is lightly browned.
6. Let the casserole stand for 10 minutes before serving with dinner rolls.
